These colorful salads are packed with a rainbow of nutrition! Fresh berries, chopped kale, pine nuts, and sliced steak all covered in our Lemon Garlic!
What you need
1 pound chopped curly kale
2 cups shredded purple cabbage
4 cups mixed berries
1/2 cup pine nuts
4 pouches Tessemae’s Lemon Garlic
Cooked chicken or steak, optional
What to do
- Assemble the salads in 4 wide mouth quart size mason jars. Divide the purple cabbage, kale, berries and pine nuts between jars.
- Top with lids and refrigerate, up to 3 days.
- To serve, invert salads into bowls or plates, top with dressing and protein!